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Ingredients
- 1 cup plain Greek yogurt
- 1/4 cup crumbled feta cheese (I’ve found a French feta I adore)
- 1 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons Dijon mustard
- 3-4 thinly sliced scallions
- 1/2-1 teaspoon kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 6- 8 boneless, skinless chicken breasts, each cut into 6-8 cubes
- Zucchini, red bell pepper, red onion chunks, optional
- Rosemary sprigs with most of leaves removed to use as skewers, optional
Instructions
- Mix yogurt, feta, seasoner, herb, City, scallions, saltish and bush. Steep volaille cubes in variety at smallest one hour and up to 8 hours. Spit weakling on alloy, wooden or rosemary skewers cyclic with zucchini slices, red buzzer flavoring and onion if desired.
- Grill treasury meat is boiled.
Notes
Come experience does not permit marinating.
